Italian Nachos
Submitted by happyzhangbo
Crispy pita triangles dusted with Parmesan, piled high with warm marinara, basil, olives, and melted mozzarella for an Italian spin on nachos.
YIELD
4 servingsPREP
8 minCOOK
6 minREADY
14 minForget tortilla chips, we’re going Mediterranean.
Crispy pita wedges get toasted until golden and sprinkled with Parmesan, then smothered in garlicky marinara sauce that you simmer fresh on the stovetop. A snowfall of shredded mozzarella melts over the top while whole basil leaves and sliced black olives add pops of color and briny bite.
The result? A shareable appetizer that disappears faster than you can say “mangia."
Kitchen Tips
- Use kitchen shears to cut pita into triangles quickly and evenly
- Peel the pita halves apart completely for maximum crunch when toasted
- Work fast after adding cheese so it melts from residual heat without needing a broiler
- Serve immediately while pita chips are still crispy and cheese is gooey
Ingredients
Directions
Preheat the oven to 350℉ (180℃) F (175 degrees C).
Use scissors or kitchen shears to cut the pita breads in half, then into triangles.
Peel apart the bread halves to make as many triangles as possible.
Spread the triangles out on a large baking sheet, and sprinkle with Parmesan cheese.
Toast triangles for 10 to 15 minutes in the preheated oven, until lightly browned and crispy.
While toasting, combine the marinara sauce and garlic in a small saucepan. Cook over medium heat until hot.
Transfer pita chips to a serving platter, sprinkle with olives, and pour sauce over them.
Quickly cover with shredded mozzarella cheese, and whole basil leaves.
Serve.
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